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Yeah, I’d been waiting to see it posted for a while as well. Anyway, the recipe looks nice but it’s definitely a little different than what I would have expected. I realize that process and equipment have more impact on a beer than the recipe but the mash regime, grist and yeast choice aren’t...

Well looks like the Candisyrup folks finally added their Taras Boulba recipe to their page. https://www.candisyrup.com/uploads/6/0/3/5/6035776/taras_boulba_2022_-_002.pdf

Did you try the 510?

I find 510 the least spicy/phenolic of all the Belgian yeast I’ve tried. I haven’t had Farmers Daughter but I’m thinking the the spicy/phenolic can be encouraged/subdued but frost and fermentation profile. A friend of mine just pointed me to an Imperial Yeast Lab culture of this strain..I think...

Personally, I think it’s from Orval. Just from what I’ve read and from some limited experience with WLP510.

I’m able to get that flavour (I think it’s actually sweetness from sugars in the hops that enhances the hop flavours) to stick around by dry hopping in the keg after the beer has been cooled and is in the process of carbonating.

My attempt with T58, Pils and Saaz was a pretty good beer but it wasn’t TB. It was more like a dry Czech Pils with a Belgian twist. I tried infusion step mashing and I liked the outcome, I maybe went a little too dry. Tomorrow I’m going to try another dry bitter Belgian TB inspired ale. Im still...

I'm going to try T58 this weekend in a TB inspired beer. I don't have any Tett hops and will likely go all Saaz. Maybe I'll mix in some Spalt or Hallertau or styrian goldings for an earthier touch. Any suggestions?

I would love to hear what you find out!

Thank goodness for this thread. I have been obsessed with DLS beers for a bit now, specifically Taras Boulba. I find it to be one of the most, if not the most refreshing beer. I have attempted three 'inspired by' beers and feel like, they were on the right track though I'm still no where close...

I love this post. It kinda confirms what I have been doing with my hoppy beers as well. Generally, I target pH 5.3 in the mash at room temp. I add salts to the mash only in order to maximize their effect on mash pH meaning that I don't have to add as much lactic acid. I then adjust my sparge...

Based on some recent experiments, I am thinking that the process could be... Primary D-Rest Cold crash/drop yeast Dry hop & krausen (see below) Package I have tried dry hopping during primary and have gotten some grassy off flavours. Personally, I don't like it but I do think biotransformation...

I suppose you could, and suspect many do, krausen and spund to make sure the pressure in the carbing vessel is correct? The advantage to krausening is that your adding the freshest, actively fermenting yeast possible to carbonate.

I have a hunch that HF krausens all their beers. Edward is always available and I believe the reason for this is to either create yeast to pitch into other clean beers and to always have something consistent for krausening. Also, anyone else notice Shirley Mae is always available on cask in the...

Not Treehouse, but here's a video that appears to show HF Abner was possibly, at one point early on at least, fermented with WLP001. Check out 2:55 of this video....

Thanks to everyone sharing their experiences, still lots of really good info coming in here. I realize most of the posted recipes use dry yeast but don't see anyone talking about oxygenation/pre-pitch DO levels and/or actual pitching rates on a cells/ml level. Anyone measuring those parameters...

Okay, now that I se this, I think my money is on Mosaic for the "biotransformation addition" as their signature note. Maybe with some Citra, but maybe not. Seems like it would a fairly complimentary addition.

I thought WLP095 was yeast from Magic Hat.

Good question. I am not 100% sure. I will start by saying that I was gong more for a light on the tongue and balanced pale ale strength, Hill Farmstead style hoppy beer more than I was going for the intensity of a sweeter, Treehouse style hoppy beer. The really bad beer I made picked up diacetyl...

The best NE styled IPA I've made to date was with WY1968. It was unreal. I've now tried twice since to reproduce it and both attempts have come up short. One came up particularly short...frustrating to say the least. I think it has to do with my ferm schedule as 1968 tends to work faster than...